Belgian Dark Candi Sugar (1 lb.)
Boosts alcohol; found in Dubbels, Bruins.
Belgian Light Candi Sugar (1 lb.)
Boosts alcohol; found in Saisons, Trippels
Used for clearing hazes from wine. Use 2 teaspoons to 1/2 cup warm water.
Calcium Carbonate (2oz)
Lowers acidity in wine. Use 1/2 teaspoon per gallon to lower acidity 0.1%. Use before fermentation.
Citric Acid (2 oz)
Clarity Ferm is a special enzyme added to fermentor at yeast pitching. Helps produce very clear beer and precipitate out gluten. Most barley-based beers treated with Clarity Ferm test out at 10ppm or less gluten.
An easy way to control carbonation levels in your bottles. Add 3, 4, or 5, tablets to each 12oz bottle to achieve low, medium, or high carbonation levels, respectively. Approximately 200 tabs per bag.
For boosting gravity. Also used in cider production. Buy big and save!
Gelatin Finings (1oz)
Used for clearing beer or wine. Works best if used in conjunction with cold crashing (holding product at cold temperatures for several days).
Irish Moss (1 oz.)
Traditional natural kettle fining clarifier. Uses carageenan from seaweed to help precipitate excess proteins from the wort. Add 1 tsp/5gallons during last 15 minutes of the boil.
KICK Carrageenan Tablets (25ct)
Just like whirlfloc tablets, KICK Carrageenan kettle finings are an effective way to improve flocculation and clarity in the kettle and throughout the rest of the brewing process. The active ingredient KICK Carrageenan is kappa carrageenan, a high molecular weight polysaccharide derived from red seaweed. When added near the end of the boil, kap...
Lactic Acid (4oz)
Lowers pH in mash or sparge.